A great fish recipe for squid stuffed with prawns and anchovy. Watch the Youtube video together with Romina from the Chiappa Sisters!
Start cleaning your squid by cutting of the tentacles just above the eyes. Remove the head and take out the “mouth” of the squid, the backbone and fully remove the skin. Remove the fins and add these to the stuffing in the next step. Finally, rinse/clean the inside of the squid with water. Don’t throw the tentacles away since you need them in the end!
To make your stuffing, put your raw king prawns, anchovy fillets, garlic, hand of parsley and the fins of the squids in a mixer. Mix it shortly to hold some structure.
Fill your squid with the stuffing. Close with the tentacles on top, you can use a toothpick to keep the whole together.
Use your hands to rub the squids in olive oil.
Start with your Arrabiata sauce by pan-frying finely chopped garlic and chilli, remove the seeds.
Add the tinned peeled tomatoes and squeeze out a prawn's head to add flavour to the sauce.
Fry your squids 1 to 2 minutes on each side depending on the size. Don’t overcook them.
Add the squids to the Arrabiata and simmer the sauce and squids for about 5 to 6 minutes.
Serve the squid in some Arrabiata.
Your squid stuffed with prawns and anchovy is ready!
- 3 pieces of squid
- 8 peeled raw king prawns
- 3 (Fish Tales) anchovy fillets
- 2 cloves of garlic, finely chopped
- handful of parsley
- olive oil
- 1 chili
- 1 tin of chopped tomatoes
- salt & pepper